Homemade Crispy Pork Belly (Chicharrón)

🥓 Homemade Crispy Pork Belly (Chicharrón)

The Secret to Perfectly Crispy Chicharrón

Yield: 4 servings

Ingredients

  • 750 g (1½ pounds) pork belly with the skin on
  • 1 garlic clove, lightly crushed
  • 1 sprig of fresh mint (or spearmint)
  • ¾ tablespoon salt
  • ¾ cup water
  • A generous splash of vegetable oil

Instructions

1. Cut the Pork Belly

Cut the pork belly into medium-sized pieces of similar size. Avoid cutting them too small, as they will shrink during cooking.

2. Simmer the Pork

Place the pork belly pieces in a deep pot or large skillet. Add the water, salt, crushed garlic, and the sprig of fresh mint.

3. Cook Until Tender

Partially cover the pot and cook over medium heat for 25–35 minutes, stirring occasionally, until the pork is tender and the water has almost completely evaporated.

4. Remove the Aromatics

Once there is no visible water left, remove the garlic and mint to prevent them from burning during frying.

5. Dry the Pork Belly

Leave the pot uncovered over low heat for a few minutes, stirring occasionally, until the surface of the pork belly is completely dry.

6. Add the Oil

Pour in a generous splash of vegetable oil. There’s no need to completely cover the pork, as the pork belly will release plenty of its own fat during cooking.

7. Crisp the Chicharrón

Cook over medium-low heat, carefully turning the pieces until they are beautifully golden brown and crispy on all sides. This usually takes 15–20 minutes.

8. Drain and Serve

Transfer the chicharrón to a plate lined with paper towels to absorb any excess oil. Let it rest for about 3 minutes before serving.

The Secret to Prevent Oil from Splattering

The key is to allow all of the water to evaporate completely before adding the oil. The pork belly should be thoroughly dry, with no liquid remaining in the bottom of the pot.

Add the oil gradually, use a deep pot or skillet, and always fry over medium-low heat. Never add water or any wet ingredients once the oil is hot.

Grandma’s Tip

For extra-crispy skin, place the pork belly pieces skin-side down first and allow them to brown without moving them too often. Once the skin is crisp, turn the pieces over to finish browning the meat.

Serving Suggestions

Serve the chicharrón hot with:

  • Boiled or fried cassava (yuca)
  • Fried sweet potatoes
  • Hominy (mote)
  • Toasted corn (cancha)
  • Creole onion salad
  • Fresh crusty bread

The result is juicy, flavorful pork with irresistibly crispy, golden skin—a classic dish that’s perfect for breakfast, lunch, or sharing with family and friends.

If you’d like, I can also translate it into American-style recipe English, which is often more appealing to readers on U.S. food websites.

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